Shiraz Reserve, Berton Vineyard 2021
Decanter World Wine Awards 94 points
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Why this wine
Barossa Shiraz with a portion of cooler Eden Valley fruit, which is what keeps the acidity upright under all that ripeness. A barrel selection from French and American oak gives the chocolate and spice without burying the fruit. It is the range's answer for anyone who wants generous Australian Shiraz that still finishes clean.
At a glance
- Grape
- Shiraz
- Region
- South Australia, Australia
- Alcohol
- 14.50%
- Body
- Full
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Barbecue, Cheese
How it tastes
Ripe black cherry and blackberry with white pepper, spice and a dark chocolate note. Full-bodied and rich, the palate is soft and harmonious, with plum and cherry over toasty oak and silky tannins carrying a long finish. Shiraz 100%.
The producer
Berton Vineyard was established by Bob and Cherie Berton in May 1996, on 30 hectares of gently rolling hills at 450 metres in South Australia; the Reserve Shiraz and Reserve Chardonnay are still sourced from that original plot. In 2007 the family bought the Yenda winery in the Riverina, a facility able to process 20,000 tonnes, which sits behind their larger-volume wines. The fruit for this Shiraz comes from the Barossa, at 34 degrees south, where rolling hills and valley floors see growing-season heat reaching 35°C, enough to stress the vines and concentrate the berries, while wide day-to-night temperature swings hold the acidity in place; some of the grapes come from the cooler Eden Valley site. Vine age varies, all the vines are spur pruned and generally trained to a single-wire cordon, and the soils run from clay to limestone to sand. Fermentation took eight days in stainless Ganimede fermenters between 25 and 28°C, each parcel pressed at 0.5 Baumé through a bag press, clarified by centrifuge and moved to new and used French and American oak for around 12 months; the best barrels were then selected and blended over several days.
Food and drinking
Serve at 16-18°C. It suits a barbecued rib-eye, slow-cooked beef short rib, sticky pork belly or a mature cheddar. Drink now or cellar for five to ten years; half an hour in a decanter suits it. Sealed with a screwcap.